Green bean casserole is a Thanksgiving classic, but this green bean salad with crispy fried green onions is a fresh alternative that I’m positive your family will love.
Green Bean Casserole from Scratch: Is It Worth It?
I once made a Thanksgiving green bean casserole from scratch. You know, the old-fashioned kind with the creamy mushroom sauce and crispy fried onion topping.
Was it good? Sure. But it took me a ridiculously long time to make. Like, all day. Will I ever do it again? Heck no.
The sad truth is that I am pretty sure no one could even tell the difference from the kind that uses canned cream of mushroom soup and canned fried onions.
Adding insult to injury, I couldn’t get my onions anywhere near as crunchy as the store-bought ones. This year for Thanksgiving, I’m serving this lightened up green bean salad instead.
Make a Fresh Green Bean Salad with Crispy Fried Onions Instead!
It’s quick and easy to make and delivers classic flavors that will fit in perfectly with a traditional Thanksgiving menu. Crisp-tender green beans and radishes are tossed with a bright whole-grain Dijon mustard dressing and topped with shaved ricotta salata (or feta or goat cheese).
Your New Favorite Thanksgiving Side Dish
What makes this green bean salad a perfect Thanksgiving side is that it is topped with those crispy, crunchy fried onions everyone loves (and yes, this time I just went ahead and used the store-bought ones!)
If you’re looking for other easy recipes to round out your Thanksgiving menu, check out our Air Fryer Turkey Legs, Vegetarian Butternut Squash and Goat Cheese Torte, Meatless Meatloaf with Wild Mushrooms, Vegetarian Gravy, Sweet Potato Biscuits with Honey Butter, Pumpkin Bundt Cake with Coffee Glaze, Gluten-Free Pumpkin Pie, and Chocolate Pecan Pie recipes!
Thanksgiving Green Bean Salad with Crunchy Fried Onions
- 1 pound green beans I used haricots vert
- 1 ½ tablespoons coarse grain Dijon mustard
- ½ teaspoon kosher salt
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 teaspoon water
- 4 to 6 radishes thinly sliced and cut into quarters
- 1 ounce shaved or crumbled ricotta salata feta, or goat cheese
- ½ cup fried onions